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Apricot & yoghurt loaf cake

Apricot & yoghurt loaf cake

By Matthew Fung
10’ Prep time
55’ Cook time
65’ Total time
304 Calories
10 Serving

Summary

The yoghurt produces a cake that s both moist and quite dense in texture - it's great as a teatime snack or you could serve it as a dessert with a little cream or more yoghurt.
Matthew Fung 0 Followers

Step by Step

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Step 1

Preheat the oven to 180°C, gas mark 4. Grease a 900g loaf tin and line the base with baking parchment.
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Step 2

In a large bowl, whisk together the oil, yoghurt, caster sugar, eggs and vanilla extract. Gently stir in the flour, baking powder and apricots to make a thick batter.
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Step 3

Pour the batter into the loaf tin and bake for 50–55 minutes, or until a small knife inserted into the middle of the cake comes out clean. Allow to cool slightly before removing from the tin and then leave to cool completely on a wire rack.
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Step 4

Mix together the icing sugar and enough lemon juice to make a thick icing. Drizzle this over the cake, scatter over the pistachios (if using), then slice and serve.

Ingredient

  • Plain flour
    Plain flour
    210 grams
  • Lemon juice
    Lemon juice
    2 tbsp
  • Icing sugar
    Icing sugar
    75 grams
  • Baking powder
    Baking powder
    1.5 tsp
  • Golden caster sugar
    Golden caster sugar
    150 grams
  • Vanilla extract
    Vanilla extract
    1 tsp
  • Waitrose british blacktail free range eggs large
    Waitrose british blacktail free range eggs large
    2
  • Sunflower oil
    Sunflower oil
    75 mls
  • Dried apricots
    Dried apricots
    125 grams
  • Pistachio nuts
    Pistachio nuts
    1 tbsp
  • The collective straight up yoghurt
    The collective straight up yoghurt
    150 grams

Nutrition Facts

View nutrition facts
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